Spinach Lasagna

Oxmoor House
8 servings.


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1 (10-ounce) package frozen chopped spinach, thawed
2 cups chopped onion
3 tablespoons margarine, melted
1 teaspoon minced garlic
1/4 cup minced fresh parsley
3/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/3 cup margarine
1/3 cup all-purpose flour
2 cups half-and-half
1 cup canned ready-to-serve chicken broth
1 tablespoon lemon juice
12 cooked lasagna noodles
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 1/3 cups grated Parmesan cheese, divided


Press spinach between layers of paper towels, squeezing until barely moist. Saute onion in 3 tablespoons margarine in a skillet over medium heat until tender. Add garlic; saute 1 minute. Stir in spinach, parsley, 1/4 teaspoon salt, pepper, and nutmeg. Remove from heat. Melt 1/3 cup margarine in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and broth; cook over medium heat, stirring constantly, until mixture is thickened. Add lemon juice and remaining 1/2 teaspoon salt.

Spread 1/4 cup sauce in a greased 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles over sauce. Layer with one-third of spinach mixture, 1/2 cup Monterey Jack cheese, 1/3 cup Parmesan cheese, 2/3 cup sauce, and 3 lasagna noodles. Repeat layers twice, beginning with spinach mixture. Top with remaining 1 cup sauce, 1/2 cup Monterey Jack cheese, and 1/3 cup Parmesan cheese. Bake, uncovered, at 350° for 30 minutes.

Created date

August 2009

Nutritional Information

Calories 562
Caloriesfromfat 57 %
Fat 35.4 g
Satfat 16 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.1 g
Carbohydrate 38.2 g
Fiber 0.0 g
Cholesterol 59 mg
Iron 0.0 mg
Sodium 1436 mg
Calcium 0.0 mg